Line Chef, Part-time

UVM Medical Center•Colchester, VT

3d•Onsite

About The Position

The Line Chef prepares and cooks meals for patients in a fast-paced healthcare environment. The role ensures food is produced according to recipes, quality standards, food safety requirements, and patient meal schedules while supporting an exceptional patient dining experience. This is an onsite, part-time position with 20 standard hours. Shifts vary between 5:00 a.m.–1:30 p.m. and 11:00 a.m.–7:30 p.m.; employees must work every other weekend. The position is based at UVMMC - Fanny Allen Campus, 790 College Parkway, Colchester, Vermont. Onsite parking is available. This is a bargaining union position.

Requirements

High school graduate or equivalent.
ServSafe certification is required, or successful completion of the exam within 90 days.
At least two years of experience in a fast-paced, high-quality food establishment.
Ability to read, speak, write, and understand English; follow oral and written instructions; and perform basic mathematical tasks.
Knowledge of weights and measures conversion, cooking and baking vocabulary, and food preparation techniques.
Knowledge of product identification, culinary terminology, cooking theory, and customer/client awareness.
Strong customer and public relations skills.
Proficiency in knife handling, vegetable and starch preparation, meat fabrication, and food presentation and decoration.
Cooking skills in stocks and sauces, grilling, sautéing, braising, baking and roasting, and poaching, simmering, and boiling.
Coordination, speed, and stamina to complete the job.
Ability to handle a wide variety of food products, including meats, seafood, vegetables, and items that may contain the top nine food allergens.
Dependability, without excessive absenteeism or tardiness, in accordance with department policy.
Ability to understand and follow safety and sanitation procedures.
Ability to work every other weekend.

Responsibilities

Prepare and cook hot and cold food items for patient meal service.
Follow recipes, portion standards, and production schedules.
Ensure food quality, presentation, and timely meal delivery.
Maintain food safety, labeling, storage, and sanitation standards.
Keep kitchen equipment and work areas clean and organized.
Track food waste and support inventory rotation practices.
Assist with dishwashing, kitchen cleaning, and sorting trash, compost, and recycling.
Collaborate with Nutrition Services staff to support patient meal operations.